Chambord — Cooked with burgundy, Chambord sauce and garnish. Champere — Baked with white wine, served with caper sauce, Parisian potato garnish. Danoise (Darne) — Poached, served with Hollandaise sauce and anchovy essence, jfiain noisette pota- toes round. D’ Artois — Farced supreme, chopped truffe over, served with oyster sauce. Daumont — Nantua sauce with quenelles, mushroom lobster, decorated with truffes. Dieppoise — Poached, Dieppoise sauce, Parisienne potatoes round. Ecossaise (Darne)— Poached, served with Holland- aise sauce, mixed with brunoise roots and anchovy essence. Poissons (Fish). 1 67 Epicurienne — Baked with white wine, served with Chambord garnish. Genevoise — Baked, served with Genevoise sauce, potatoes round. Hollandaise — Poached, Hollandaise sauce, Parisian potatoes round. Madras — Breadcrumbed supremes, fried, Madras sauce. Marianne — Escaloppe, poached, served on spinach, Mariniere sauce over. Metternich — Farced, baked, served with Chambord sauce, truffe, crayfish, and mushroom garnish. Monte Carlo — Supreme, poached, and served with Nantua sauce over, garnished with cassolettes of pointes, Genevoise sauce round fish. Montmorency — Farced supreme, served with vin blanc sauce and mushroom and stoned olives round. Montreuil — Supreme, poached, served with cream sauce and shrimps, Parisian potatoes round. Moscovite — Supreme, poached, Hollandaise sauce over, and cucumber garnish. Orientate — Farced supreme, poached, served with veloute and sauteed tomatoes, olives and tomato sauce round. Parisienne (Darne) — Baked with claret, served with Genevoise sauce, mussels, oysters, and mushroom garnish. Phileas Gilbert — Farced and baked, garnished with truffe mushroom, Yilleroi oyster, barquette Nantua, and Normande sauce. Begence I. — Baked, served with Begence sauce, Begence garnish, and marquise potatoes. 168 The New Practical Cookery Guide. Regence II. — Poached, served with Normande sauce, quenelles, soft roe, mushroom and oysters. Richelieu — Poached, garnished with fried soft roe, oysters and shrimps, Nantua sauce. Rothschild (Whole) — Cooked in courtbouillon with champagne, decorated with t ruffes, quenelles, crayfish, oysters, creamed veloute with crayfish coulis. Rottomago — Supreme, Percy sauce over and gratines, Nantua sauce round. Royal — Baked with sauterne, garnished with mush- room, truffe, and quenelles, Parisian potatoes round, Normande sauce. Valois — Baked and masked with lobster butter, Valois sauce, coquille of oyster and potato round. Verdoyant — Supreme, poached, green Hollandaise sauce over, potatoes. Truite (Trout). Au Bleu — Live trout cooked in courtbouillon, served hot with Hollandaise or oiled butter, and cold with mayonnaise. Cambaceres I. — Larded and baked with sauterne, julienne of celery and morels, lie veloute and fresh butter, garnished with crayfish, croquettes, and fried mussels. Cambaceres II. — Farced and baked with Bordeaux wine, lie Genevoise sauce, garnished with mush- rooms, olive, and truffe. Poissons (Fish). 169 Chambord — Farced, baked with claret, Chambord sauce, and garnish. Cleopatra — Poached, supreme sauce, with crayfish, cucumber, and soft roe garnish. Garnavie — Poached, done in papillotte with maitre d’hotel. Grenobloise — Sauteed as Meuniere, sliced lemon over, garnished cucumber, capers, and beetroot, beurre noisette. Hbteliere — Split, boned, crumbed, and baked, served with maitre d’hotel and d’Uxelle, mixed, lemon round. ✪ Matelotte Normande

AI-modernized reading of the original text

Chambord — Cooked with burgundy, Chambord sauce and garnish. Champere — Baked with white wine, served with caper sauce, Parisian potato garnish. Danoise (Darne) — Poached, served with Hollandaise sauce and anchovy essence, plain noisette potatoes round. D’ Artois — Farced supreme, chopped truffe over, served with oyster sauce. Daumont — Nantua sauce with quenelles, mushroom lobster, decorated with truffes. Dieppoise — Poached, Dieppoise sauce, Parisienne potatoes round. Ecossaise (Darne)— Poached, served with Hollandaise sauce, mixed with brunoise roots and anchovy essence. Poissons (Fish). 1 67 Epicurienne — Baked with white wine, served with Chambord garnish. Genevoise — Baked, served with Genevoise sauce, potatoes round. Hollandaise — Poached, Hollandaise sauce, Parisian potatoes round. Madras — Breadcrumbed supremes, fried, Madras sauce. Marianne — Escaloppe, poached, served on spinach, Mariniere sauce over. Metternich — Farced, baked, served with Chambord sauce, truffe, crayfish, and mushroom garnish. Monte Carlo — Supreme, poached, and served with Nantua sauce over, garnished with cassolettes of pointes, Genevoise sauce round fish. Montmorency — Farced supreme, served with vin blanc sauce and mushroom and stoned olives round. Montreuil — Supreme, poached, served with cream sauce and shrimps, Parisian potatoes round. Moscovite — Supreme, poached, Hollandaise sauce over, and cucumber garnish. Orientale — Farced supreme, poached, served with veloute and sauteed tomatoes, olives and tomato sauce round. Parisienne (Darne) — Baked with claret, served with Genevoise sauce, mussels, oysters, and mushroom garnish. Phileas Gilbert — Farced and baked, garnished with truffe mushroom, Villeroi oyster, barquette Nantua, and Normande sauce. Régence I. — Baked, served with Régence sauce, Régence garnish, and marquise potatoes. The New Practical Cookery Guide. Regence II. — Poached, served with Normande sauce, quenelles, soft roe, mushroom and oysters. Richelieu — Poached, garnished with fried soft roe, oysters and shrimps, Nantua sauce. Rothschild (Whole) — Cooked in courtbouillon with champagne, decorated with truffes, quenelles, crayfish, oysters, creamed veloute with crayfish coulis. Rotomago — Supreme, Percy sauce over and gratines, Nantua sauce round. Royal — Baked with sauterne, garnished with mushroom, truffe, and quenelles, Parisian potatoes round, Normande sauce. Valois — Baked and masked with lobster butter, Valois sauce, coquille of oyster and potato round. Verdoyant — Supreme, poached, green Hollandaise sauce over, potatoes. Truite (Trout). Au Bleu — Live trout cooked in courtbouillon, served hot with Hollandaise or oiled butter, and cold with mayonnaise. Cambaceres I. — Larded and baked with sauterne, julienne of celery and morels, lie veloute and fresh butter, garnished with crayfish, croquettes, and fried mussels. Cambaceres II. — Farced and baked with Bordeaux wine, lie Genevoise sauce, garnished with mushrooms, olive, and truffe. Poissons (Fish). Chambord — Farced, baked with claret, Chambord sauce, and garnish. Cleopatra — Poached, supreme sauce, with crayfish, cucumber, and soft roe garnish. Garnavie — Poached, done in papillotte with maitre d’hotel. Grenobloise — Sauteed as Meuniere, sliced lemon over, garnished cucumber, capers, and beetroot, beurre noisette. Hôtelière — Split, boned, crumbed, and baked, served with maitre d’hotel and d’Uxelle, mixed, lemon round.

Records on this page

Matelotte NormandeMatelotte Poachhouse

The new practical cookery guide